Posted by Steve Linder on Thu, Dec 31, 2009
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San Jose is a buzz with activity. Everyone seems to be looking forward to 2010. I arrived into Costa Rica yesterday on a packed A300 wide body flight from Miami. The airport was jammed, every flight was arriving packed with families on vacation from the US as well as Costa Ricans heading home for the holidays. I'll spend the day today meeting all our tour guests at the airport as each arrives from various places across the US and Canada on various airlines.
The Hotel Martino has a new years eve bash planned but I doubt I'll make it till midnight. I'll be sound asleep, repowering for the coming day. People don't try to dress to impress in San Jose, comfort over fashion is the norm. I don't think we'll see people dressed like I would have if I'd stayed in Key West. In Key West we celebrate in some weird ways. One of the bars, the 801, will drop "Sushi" a drag queen, from the roof of the building at midnight in a giant high heel. I doubt I'll see anything like that in San Jose. Here we'll see fireworks, they plan to shoot them over the pool at the hotel at midnight. We'll no doubt see some hats and some celebratory drinking, but I don't expect to see drunken people in the streets, again a common sight in Key West. Most holidays in Costa Rica are about family, children, good food and friends.
The air is nice, the smells are nice, the food is nice, the weather is perfect, the sound of the birds is soothing, I am going to enjoy New Years Eve asleep in Costa Rica. See you all next year.
Steve
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Posted by Steve Linder on Mon, Dec 21, 2009
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Economic Activity - What has been the most important factor in the economic activity of Costa Rica is the cultivation of coffee. Although it no longer has the prominence it once held, coffee production surpassed all other crops in importance in 1829 bringing Costa Rica out of poverty. Even though coffee is still an important export, in recent times
electronics,
pharmaceuticals, software development, and
ecotourism have become the prime industries in the
economy.
Coffee cultivation was first undertaken on a large scale by a small group of planters shortly after Costa Rica's independence from Spain in 1821. Earlier, in the first half of the 18th century Costa Rica's trials with coffee were unsuccessful. Relatively isolated, Costa Rica was on no important trade route nor was it a regular port of call. Furthermore coffee was processed in Chile and shipped to Europe where it was sold as Chilean coffee at prices which seemed exorbitantly high to the Cost Rican planters. However in 1845 a British ship owner gave them direct access to the English market elevating Costa Rica from the country with the worst economic conditions in Central America to far surpassing the other nations in prosperity. The British, in fact, were the principal purchasers of Costa Rican coffee until late in World War II.
Coffea Arabica - Costa Rica grows Coffea Arabica considered to be the most flavorful and smooth of the varieties. Costa Rican coffee is high in both quality and caffeine content. The climate (abundant rainfall and sunshine) and soil (slightly acidic and enriched by volcanic ash) in the central valley has proven to offer near perfect conditions for its cultivation
Processing - Hand picked berries are trucked to processing plants where they are washed to remove the outer layer and to dissolve the gummy substance surrounding the bean. The beans are then laid out to dry in the sun in the traditional manner. The skin of the bean is removed by machine rubbing and the beans are sorted according to size and shape. Coffee is roasted before it is consumed which influences the taste by changing the bean both physically and chemically. During roasting caramelization occurs as heat breaks down starches in the bean changing them to simple sugars that begin to brown, changing the color of the bean. Dark roasts are generally smoother and have a more sugary flavor. Lighter roasts have more caffeine which results in a slight bitterness and a stronger flavor from oils and acids which would otherwise be destroyed by longer roasting..
Quality - Costa Rica is the only country where only the Arabica varieties, by law, may be grown. This is unique in the world. No other country regulates the quality of coffee as completely as does Costa Rica. It is truly the most carefully grown, harvested and processed coffee bean you may find.
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Posted by Steve Linder on Thu, Dec 17, 2009
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Costa Rican Beer
The very first time I traveled to Costa Rica many, many years ago I actually asked the bartender in a jungle lodge for a Samuel Adams Lager. I'm much worldlier now but I have to say I'm still embarrassed. Currently you may be able to find imported beer across the country (although don't look for microbrew specialties from New England) Costa Rica has several home brewed varieties and one should suit your taste.
Florida Ice & Farm Co. (FIFCOA), is a public company founded in 1908 and its subsidiary Cerveceria Costa Rica is the primary brewer of Costa Rican beer. They actually were the first Latin American brewery authorized to produce Heineken. Their offerings include:
Imperial: For more than 83 years, Imperial has been Costa Rica's favorite beer. Its origins go back to 1924, when the Ortega brewery decided to create a beer that adapted German brewery traditions to the tastes of Costa Ricans. It's refreshing and ideally suited to a tropical climate. It was an immediate hit, and today it is the undeniable domestic market leader, preferred by more than half of Costa Rican beer drinkers.
Pilsen: Launched in 1888, the Pilsen brand has graced the Costa Rican beer market for more than a hundred years, establishing it solidly as a national staple. It's second in popularity in the 
country. Pilsen is known for its intense flavor and more noticeable bitterness. Traditionally referred to as the "Blonde" beer, due to its color, it combines malt, grains and a strong hop flavor to provide its characteristic and refreshing bitterness, making it an ideal accompaniment to meals.
Bavaria: Produced since the 1930s, is a Dortmunder beer. Its high proportion of malt and fine-quality hops, golden color and appetizing head gives it the feel of a European beer. It is these characteristics that make it such an excellent accompaniment at mealtimes. The traditional Bavaria beer is considered Gold. They also offer a Lite and Dark version.
Rock Ice: It's prepared with the "Ice Brewing" process, which chills the beer to form fine ice crystals that are then removed from the liquid without compromising the flavor. The process gives the beer a more full-bodied taste and aroma.
Heineken: The most recognized European beer in the world. It is a classic lager, with balanced aroma and taste. Made with 100% malt, and with a level of bitterness somewhat higher than that of Pilsen, this beer is of the premium type. It has been produced in Costa Rica since 1986, under a license from the Dutch headquarters.
Kaiser: It's a nonalcoholic beer produced through the separation of its alcohol by an "osmotic membrane" process using dialysis modules, so that the "mother" beer's characteristics maintain a high level of flavor.
OK now I'm thirsty....
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Posted by Steve Linder on Sun, Nov 22, 2009
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La Fogata Barbecued Chicken on a Wood Fired Rotisserie:
One of my favorite restaurants in the southern Pacific area of Costa Rica is La Fogata in Uvita. Their specialty is rotisserie chicken on a wood fired oven but they also serve pizza, pasta dishes and salads. The rotisserie chicken is about the best chicken I have ever had, a combination of great cooking as well as the fact that the chickens are all free range. Unlike chickens in the US produced in some factory farm on a diet of corn, these chickens live outdoors and eat things chickens naturally eat. You can bring your own beer and wine. The seating area is rustic on a deck covered by a roof but no walls. They doubled the size of the seating area last year since there was always a line to get a table. Even with the extra seating, if you show up after 7:00 pm on a busy day, the chicken may be all gone. Take the first right after the big bridge on the Coastal highway (heading south) and La Fogata is on your left about 200 meters down the road. If you find yourself in Uvita at a time you are feeling hungry, it is worth searching a bit to find La Fogata. Expect a half chicken dinner here with sides to set you back about $5 dollars.
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